45 min

Gratin de coquillettes (French Mac & Cheese)

Name: Gratin de coquillettes (French Mac & Cheese)
Cook time: 45 min
Yield: 4
Ingredients: 350.00 g Coquillettes (elbow macaroni); x 2.00 Roscoff Onions PDO; 1.00 tbsp Olive oil; 30.00 g Butter; 30.00 g All-purpose flour; 300.00 ml Cold milk; 150.00 g Grated cheese (Comté, Emmental or Gruyère); 1.00 pinch Grated nutmeg; Salt & Pepper

By La Cuisine de Géraldine , Food Blogger

This creamy gratin de coquillettes (French Mac & Cheese) is made with al dente pasta, freshly grated Comté and Emmental, and slow-cooked caramelized onions. Baked until perfectly golden and irresistibly cheesy, this classic French comfort food is an easy, cozy recipe ideal for cold winter days and family meals.

Ingredients For

Coquillettes (elbow macaroni) 350 g
Roscoff Onions PDO

x 2 See the article
Olive oil 1 tbsp
Butter 30 g
All-purpose flour 30 g
Cold milk 300 ml
Grated cheese (Comté, Emmental or Gruyère) 150 g
Grated nutmeg 1 pinch
Salt & Pepper

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Preparation

Finely slice the onions.

Cook the coquillette in plenty of salted boiling water. Drain them al dente (important so they don’t get mushy after baking).

Add a drizzle of olive oil to a large pan or casserole, heat, then add the onions. Cook over medium heat for 15 minutes. Add a few drops of water if needed to help them caramelize. Season with salt and pepper.

Add the butter in the same large pan and let it melt. Add the flour, stir, and let it cook for 1 minute. Gradually add the milk while stirring to make a béchamel sauce.

Once the béchamel has thickened, add the drained pasta and 2/3 of the grated cheese. Season with salt, pepper, and a pinch of nutmeg. If the mixture is too thick, add a little more milk.

Preheat the oven to 400 °F (200 °C) (fan/ convection).

Divide the cheesy coquillettes into small buttered cocottes. Top with the remaining grated cheese.

Bake for 10–15 minutes, until golden and slightly crispy on top. Serve with a green salad.